Tuesday, July 28, 2009

Satay Grilled Tofu and Peppers

Tofu grills up beautifully for a flavorful vegetarian entrée. The spicy sauce is tempered by the sweet grilled peppers.

Ingredients

14 oz extra firm tofu

1/2 cup(s) A Taste of Thai Peanut Satay Sauce, or other brand

6 medium sweet red pepper(s), cut into 4 large pieces each

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 tbsp peanuts, dry-roasted, salted, chopped

1/2 cup(s) spearmint, fresh, chopped

Instructions

Slice tofu widthwise into 8 even slices, approximately 1/2-inch-thick each. Lay a double layer of paper towels on a flat surface; place tofu on top in an even layer to dry. Place a double layer of paper towels on top and gently press to remove additional moisture.

In a shallow bowl, combine satay sauce with 1/4 cup of warm water. Carefully dip tofu slices in sauce mixture and place in a single layer in a container to marinate at least 15 minutes at room temperature or up to 24 hours in refrigerator; reserve remaining marinade in a separate container.

Preheat grill. Off heat, place peppers in a grill basket (or skewer them); liberally coat both sides of peppers with cooking spray and season to taste with salt and pepper. Grill peppers until softened and charred, flipping once, approximately 8 to 10 minutes; set aside.

Meanwhile, place tofu on grill and press down gently with a spatula to sear; grill until satay sauce crusts and grill marks are evident, about 5 minutes per side.